Read Vegan Cupcakes Take Over the World for Free Online Page B
Authors: Terry Romero Isa Moskowitz Sara Quin
especially like these spread thickly with THICK CHOCOLATE FUDGEY FROSTIN’ (page 161), a thin layer of SUPER NATURAL AGAVE ICING (page 149), or a swirl of NOT-TOO-SWEET BLUEBERRY MOUSSE (page 153).
INGREDIENTS
2/3 cup soy milk
½ teaspoon apple cider vinegar
2/3 cup light agave nectar
1/3 cup canola oil
1½ teaspoon vanilla extract
½ teaspoon almond extract
1 1/3 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
DIRECTIONS
1. Line muffin pan with cupcake liners and preheat oven to 325°F.
2. Mix the soy milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle. Beat in agave, oil, vanilla, and almond extract. Sift in the flour, baking powder, baking soda, and salt and mix until smooth. Fill liners two-thirds full. Bake 20 to 22 minutes until a knife or toothpick inserted into the center of a cupcake comes
out clean; don’t overbake or cupcakes will be dry.
3. These cupcakes need to cool at least an hour before topping or filling, and also to develop the flavor and texture properly.
Variation
CHOCOLATE AGAVE CUPCAKES: Decrease flour to 1 cup, and sift in 1/3 cup cocoa powder along with the dry ingredients. If desired add one or more of the following: 2 tablespoons espresso powder, 1 teaspoon chocolate extract, or teaspoon orange extract. Try using dark agave nectar in this chocolate variation!
Sprinkles
We know we complained about
agave being pricey and all, but it’s
worth the splurge for these special
cupcakes. While no one in their right
mind would ever take medical advice
from us, many people with sugar
sensitivities have had much
success with agave-sweetened
baked goods.
VANILLA GLUTEN FREEDOM CUPCAKES
MAKES 12 CUPCAKES
WE ALWAYS FEEL a kinship with gluten-free folks because they are as much of a pain in the butt when ordering food at a restaurant as a vegan is. Just because you can’t have gluten doesn’t mean you should be left out of the fun, and even if you can have gluten you might want to take a break from it every now and then to go easier on your tummy. We like how these taste, too. All the different textures of the flour make for a great mouth-feel and a nice spongy crumb. We give you the option of corn flour or almond meal because we tried both and couldn’t tell which we liked better. Corn flour is finer than corn meal however, so make sure you get the right one when you are doing your shopping.
INGREDIENTS
1 cup soy milk
1/3 cup canola oil
¾ cup sugar
2 teaspoons vanilla extract
¼ teaspoon almond extract
¼ cup tapioca flour
2 tablespoons ground flax seed
1/3 cup corn flour or 1/3 cup almond
flour
½ cup white rice flour
½ cup quinoa flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
DIRECTIONS
1. Preheat oven to 350°F and line muffin tray with cupcake liners.
2. In a large mixing bowl combine soy milk, canola oil, sugar and extracts. Mix with an electric mixer on medium speed just to combine. Add tapioca flour and flax seed and mix vigorously for about a minute, until the tapioca flour is dissolved and the mixture is well emulsified.
3. Add the corn flour, white rice flour, quinoa flour, baking powder, baking soda and salt. Mix on medium-high for about 2 minutes. It’s important to mix really well and you don’t have to worry about over mixing because, hey, there’s no gluten!
4. Fill cupcake liners a little over three-quarters full, these won’t rise as much as traditional cupcakes so you can fill them a little more than usual.
5. Bake for 20 to 23 minutes, until a toothpick or knife inserted through the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.
CHOCOLATE GLUTEN FREEDOM CUPCAKES
MAKES 12 CUPCAKES
NOW FREEDOM COMES in chocolate as well!
INGREDIENTS
1 cup soy milk
1/3 cup canola oil
¾ cup sugar
2 teaspoons vanilla extract
¼ teaspoon almond extract
¼ cup tapioca flour
2 tablespoons ground flax seed
1/3
INGREDIENTS
2/3 cup soy milk
½ teaspoon apple cider vinegar
2/3 cup light agave nectar
1/3 cup canola oil
1½ teaspoon vanilla extract
½ teaspoon almond extract
1 1/3 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
DIRECTIONS
1. Line muffin pan with cupcake liners and preheat oven to 325°F.
2. Mix the soy milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle. Beat in agave, oil, vanilla, and almond extract. Sift in the flour, baking powder, baking soda, and salt and mix until smooth. Fill liners two-thirds full. Bake 20 to 22 minutes until a knife or toothpick inserted into the center of a cupcake comes
out clean; don’t overbake or cupcakes will be dry.
3. These cupcakes need to cool at least an hour before topping or filling, and also to develop the flavor and texture properly.
Variation
CHOCOLATE AGAVE CUPCAKES: Decrease flour to 1 cup, and sift in 1/3 cup cocoa powder along with the dry ingredients. If desired add one or more of the following: 2 tablespoons espresso powder, 1 teaspoon chocolate extract, or teaspoon orange extract. Try using dark agave nectar in this chocolate variation!
Sprinkles
We know we complained about
agave being pricey and all, but it’s
worth the splurge for these special
cupcakes. While no one in their right
mind would ever take medical advice
from us, many people with sugar
sensitivities have had much
success with agave-sweetened
baked goods.
VANILLA GLUTEN FREEDOM CUPCAKES
MAKES 12 CUPCAKES
WE ALWAYS FEEL a kinship with gluten-free folks because they are as much of a pain in the butt when ordering food at a restaurant as a vegan is. Just because you can’t have gluten doesn’t mean you should be left out of the fun, and even if you can have gluten you might want to take a break from it every now and then to go easier on your tummy. We like how these taste, too. All the different textures of the flour make for a great mouth-feel and a nice spongy crumb. We give you the option of corn flour or almond meal because we tried both and couldn’t tell which we liked better. Corn flour is finer than corn meal however, so make sure you get the right one when you are doing your shopping.
INGREDIENTS
1 cup soy milk
1/3 cup canola oil
¾ cup sugar
2 teaspoons vanilla extract
¼ teaspoon almond extract
¼ cup tapioca flour
2 tablespoons ground flax seed
1/3 cup corn flour or 1/3 cup almond
flour
½ cup white rice flour
½ cup quinoa flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
DIRECTIONS
1. Preheat oven to 350°F and line muffin tray with cupcake liners.
2. In a large mixing bowl combine soy milk, canola oil, sugar and extracts. Mix with an electric mixer on medium speed just to combine. Add tapioca flour and flax seed and mix vigorously for about a minute, until the tapioca flour is dissolved and the mixture is well emulsified.
3. Add the corn flour, white rice flour, quinoa flour, baking powder, baking soda and salt. Mix on medium-high for about 2 minutes. It’s important to mix really well and you don’t have to worry about over mixing because, hey, there’s no gluten!
4. Fill cupcake liners a little over three-quarters full, these won’t rise as much as traditional cupcakes so you can fill them a little more than usual.
5. Bake for 20 to 23 minutes, until a toothpick or knife inserted through the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.
CHOCOLATE GLUTEN FREEDOM CUPCAKES
MAKES 12 CUPCAKES
NOW FREEDOM COMES in chocolate as well!
INGREDIENTS
1 cup soy milk
1/3 cup canola oil
¾ cup sugar
2 teaspoons vanilla extract
¼ teaspoon almond extract
¼ cup tapioca flour
2 tablespoons ground flax seed
1/3
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